Method of producing a bacon rind product



?atented Apr. 3, 1951 OFFICE METHOD OF PRODUCING A BACON RIND PRODUCT George A. Darrow, Glendale, Calif.

No Drawing. Application June 30, 1948, Serial No. 36,267

6 Claims. (01. 99407) This invention relates to a method of treating bacon rind or hog skin to form a product suitable for human consumption and particularly pertains to improvements in the method set forth in United States Patent No. 2,179,616 issued to me November 14, 1939.

An object of the invention is to provide a method of forming a highly palatable food product from sheets of bacon rind or hog skin such as are obtained by stripping the rind or skin from slabs of bacon in the production of sliced bacon in the packing house.

In the method set forth in the above recited patent the stripped bacon rind is initially cut into small pieces which are subjected to the action of steam pressure in a sealed cooker. The rind particles on being removed from the cooker will have substantially their original shape but will be shrunk to approximately one-half their original size and will be nearly free of fat. The pieces of rind are then allowed to cool after which they are cooked in oil or fat until the cells of the rind expand or explode thus puffing the rind particles.

The operation in the recited method of first reducing the sheet rind into small pieces before effecting the initial cooking action in steam under pressure is objectionable in that it is difficult to cut the raw rind because of its toughness and pliability and because of its fatty character which properties also operate against cutting the rind with the desirable degree of uniformity. The product of this method consists of pieces of various shapes and sizes which renders the product difiicult to pack both in handling and in weighing where it is desired to package the product in small containers with uniform quantities of the product by weight in the containers.

I have found that uniformity in the shapes, sizes and weight of the finished pieces as well as more thorough removal of fat and oil from the rind may be effected by initially cooking the sheets of stripped rind or skin insteam under pressure so as to remove the major portion of the fat therefrom and then grinding the sheets while warm into a mass and then forming the mass into at least substantially uniformally shaped pieces of substantially uniform wall thickness preparatory to a second cocking action in which expanding and puffing of the preformed pieces is effected. By so doing the product is not only improved in uniformity and lasting quality but its production is greatly facilitated with a considerable saving in time and resultant reduction incosts since the improved method lends itself to assembly line production.

The bacon rind employed in carrying out my method consists of the sheet rind or skin which is stripped from slabs of bacon; the rind being extremely tough and though pliable is sufficiently stiff to be self-supporting when stood on edge. It is characterized by an oil content and by a coating of fat on its inner surface, which constituenis are undesirable in the production of the subject rind pro-duct and accordingly are intended. to be removed.

The present method consists in first subjecting whole sheets of stripped bacon rind or skin to the action of steam under pressure at such pressure and temperature and for such length of time as to erTect separation and removal of a major portion of the fat and oil associated therewith and also r nder the rind quite soft and pliable; the sheets at the conclusion of the pressure cooking operation being sufficiently soft that they will readily tear or separate under their own weight as when picked up by an edge thereof. In effecting the cooking operation the rind sheets are preferably loosely coiled on edge in a wire basket which is placed in a suitable autoclave where the requisite cooking of the sheet rind under pressure is effected. However, the sheet rind may be arranged in the autoclave in any other suitable fashion such that it will be subjected to the desired steam cooking action, such as by loosely piling the sheets in the cooking basket.

The time required for steam cooking of the sheet rind is variable according to the character of the rind under treatment and to the pressure and temperature employed which is also variable, the lower the pressure and temperature the longer the time required, and the greater the pressure and temperature the shorter the time. Another factor entering into the steam cooking period a which renders such period variable is that bacon rind varies in its character as to its thickness and size, and according to the size, age of hogs and method of their feeding as well as to the breed of the animal from which the bacon is derived. The treatment accorded the rind in various packing houses varies its quality as to requirements of its treatment in the steam pressure cooking operation, such treatment including pickling, smoking or curing operations, and scalding and depilator methods employed in removing hair from the hogs. The variable conditions make it impossible to establish any fixed pressure cooking condition, it being necessary for the operator to determine the best pressure cooking operation for a particular batch of sheet rinds. However, the rind can be subjected to excessive cookinitial steam cooking action since such into an undesired ing in this cooking can convert the rind jellied or liquid state.

Without intent of limitation, since the stated factors are subject to variations, an example of a satisfactory cooking action is to subject the sheet bacon rind to the action of steam in a pressure cooker under isteam pressure ".Of approximately l'o pounds for a periodof aboutilof'to 15 minutes. An example of a satisfactory cooking action in a shorter length of time is to subject the sheet bacon rind to the actioncof. steam in a pressure cooker under a pressure of eighty pounds or thereabouts for a period of five to eight minutes or thereabouts. However, if itisifoundlthat requisite cooking has not been eifected on examination of a cooked batch, the cooking mayibe resumed for another period of time according to the judgment of the operator, and likewise ifs on inspection of a cooked batch it'is found that the *rindrhasr-becomeexcessively. cooked the; time of :cooking. .of succeeding batch may be shortened 1-;and:so,on.until the proper condition of thecooked rrindiswobtained.

21On:completion: of the, pressure -.cooking opera- :tion the;soitene.d.sheets of rind-rare. removed from -.thei cooker preferably xwhilewarm and converted flinto5a soft,';rnoist, doughy, mass by grinding in a conventional meat grinder. ;In the grinding operation the ground mass is-.forced-.under pressure= :lrhroug-hsmall.orifices at' the discharge end of itheggrinder.formingextruded strings of the mass -whioh.onstanding. form a. heterogeneous plastic ebo'dy.

'iThe grind-ing. of the rind ,being gefiected while tit is'-warm,. that. is, at atemperature at which zany oil or fat it mightthen contain will be in a fluid-statawat-least tl e greater portion ofsuch roilorfat-will be squeezed. from the ground rind :.dur-ing.the grinding. action and. on forcing the .flground mass through the ,dischargeorifices of the grinder such oil=or fat on dripping from the ggrinderuise collected in :a receptacle apart from the ground mass andis, thus-separated therefrom.

;.'l'=he ground '1 softened rind :ina warm moist state and. substantially .free .of- -grease is formed :.into;s.acompactvbody whichmaybe efiectedin "various ways:;as irvextruding, the material from the grinder orin .anyuother'. desired manner to form a strip-orbodyofthe compacted'material 7 ref any-desired cross-section,.-or-the material-may the, pressed into amold or. rolled ,intoaa-asheet :or str ip. The requisite-compact condition .of the ground soft material maybeobtainedby allowing ;.a-. mass: thereof- .inea. suitable. receptacle to stand and-cool. The ground-material may be subiected to refrigeration, such asduick freezing, to render itsolidand suitable for slicing.

-W:h'ere the; ground material is extruded the-re- :.sultantxstrip may-beef tubular form so-thatwhen s sliced into shortlengthstthe, pieces will be ,e-in .theform of small rings, oritimay be of circular across-section .to form disk like pieces when sliced a transversely thereof, or it may: be of any other esectional. contour according to/the. shape tovbe imparted :-tothe; pieces. (Likewise the material maytbe extruded'asra ribbon and cut into-lengths .to form sticks.

rAfter having formed the ground rind, into; a wbody of'desiredshape and-requisite compactness -.:it:is'reduced into small pieces asabove indicated was :by- .slicing; or; cuttingato; reduce cthe' mater-ial rinto small-pieces of definite out1ine,'.but;regard- .less. of themode: of: reducing .the. compressed :mass not :the rindintowsmall: pieces-the. essential feature of this step is to convert the mass into compact pieces of at least substantially uniform size, definite shape and uniform wall thickness. It is desirable to form the pieces with a thin waferlike wall thickness but such thickness may be varied according to the desired wall thickness of the finished product.

fIhegsmall pieces of compactectground rind are Lthen subjected to a puflingior expanding action; 10 being preferably allowed to stand or otherwise Ltreated as by mechanical refrigeration to effect aeration and wdrying thereof preliminary to such ttreatment,'--but-notnecessarily so since in some instances the pufling or expanding action may .15 zbezefliectcdflmmediately following the formation of, the pieces. However, it is desirable to prolong zthe interval-between formation of the pieces and the pufiing or expanding action and to subject .the 913186.88 to mechanical or dry refrigeration during such interval, since such treatment impartsadded crispness and fiufiiness tothe finished rnfmiuct. ,..In.r fr., eera ne th p ece th y ar ssubiectedto,aptemperature. of 740, F. or l ess for ..a -ny$u-itab1e len th of 'time ,suflicient -to chill .the p eces.

The pufiing or expanding ,treatment maybe .that, orsubstantially. that set, forth vi n the patent aforesaid. consisting in ,su-bmerging and book n the. cut;,pieces ,of compacted ground rind inhot .oiLor. fat havin atemperature. suff cien t c us .the.,eells.,-of .thehcompacted particles of rind ,t'o

pufi or expand. Any suitable .tsimpcrature ,of .theccookingsoileor,fattmay' be used ,but as anex- .ampl a temperature. of. .350 degrees Fahrenhei will serve,.thepurpos ial houahl,b0ih..hich an lower tem e atures have ,pr ven satis actory- .Therlength-Hof" time ,required toueffefiitthis cog kfinsoperation israriabl la rd ne t0 th cookin temperatur ofthe .hoto Lorifa mplo ddu lingzthacooking operation and according to the mature-Moi the, compacted ground rind, which: is .Ldeterminablebyithe ope a o h v new n th ieceslhaveghamm -properly c k dxt p ce being -,-placed ,in ,wire'baskets and submergedin -thelphotiliquid i n,op,en kettles as is .con'imon ly practiced 1 in .fdeep fat cooking gperations and .being-lsi'ifficicntly .Oooked. when they ,egrpand' to etheir enlarged condition" in which they become ,iporolus,v and. crisp. I

..On.compl ;tion.9f th .c io ine ,op ration. the pieces .are removed from the oil or jfatualid drained, ..wh.ereupon they ,are .salte upref rebly wh,ile ,.warm,r.and,on, coolingare ,in, readinessjor packa ing.

.Variousloils, or; fats, may Joe, employed in.,,tb,is fiHfEtLCOOKiIlgQDBYatiDIL ,flhewuse of .aveectable oil is desirable sinceait,rendersflthe product ,dry .,with;..10neer..shehlife bu ananimal. fat ,..1nay be ,usedl. although. it .will ;--render the, .product vJQQle .,oily.and therefore .eithenmaybe used accordingto ataste. ;.However,-. the moreoilin or on theproduct .it-ha quicker itcwillibecome r id, and onversely .the .less :oilin or on.; the product. .thc ,long rgit will remain fresh; and. free-ofrancidity. ,Where sthismode ofe cookinathe pieces n hot: oil/ r. fat .--is. employed, the .pieces :may -be tlepOsit ed in the hot oeki ie liquid immedi elyi ft na h r-form itionrras vby ifeedng the pieces ,directly ,into', ,the .;coo.kin .i-liquid 5 from a slicing emachine, lz-either ,-.Ano.ther modQzOf: cookin .lthemiee siis :by ba :zingrjnawhiclr;event- -the;;pieces;are placed on a :zmetallicssurfaceandzbaked.;in;.-anOren at. u

;175 able temperature and for:suchslen thmfntimeras to enlarge the pieces and render them crisp and fluffy. A baking temperature of 350 F. has proven satisfactory and is given by way of example, but any other temperature which will effect the requisite cooking of the pieces without burning or scorching thereof may be employed. Such baking may be effected in an oven fitted With an endless conveyor for production purpose. The length of time required for the baking operation is variable and depends on the thickness or thinness of the walls of the pieces and upon the baking temperature employed; the thinner the pieces the higher the baking temperature the less time required and conversely the thicker the pieces or the lower the baking temperature the longer the baking time required.

On completion of the final cooking, salting and cooling of the pieces, they are placed in measured quantities in suitable containers of moisture proof material, such as bags of wax paper or cellulose plastic material and are thus marketed.

I claim:

1. The method of producing an edible hog skin product consisting in cooking the sheet skin as stripped from slabs of bacon in steam under pressure until the skin is soft and substantially free of fat and oil, reducing the cooked sheet into a doughy mass, forming the mass into pieces of substantially uniform size and shape, cooking the pieces until they become puffed, then salting and cooling the product.

2. The method of producing an edible hog skin product consisting in cooking sheet skin stripped from bacon slabs in steam under pressure until the skin become soft and substantially free of fat and oil, grinding the cooked skin to a doughly mass and removing more fat and oil, forming the mass into a compact body, reducing the body into small compact pieces, and cooking the pieces until they become expanded, porous and crisp, and then saltin and cooling the resultant product.

3. The method of producing an edible hog skin product consisting in cooking sheet skin 6 stripped from bacon slabs in steam under pressure until the skin becomes soft and substantially free of fat and oil, grinding the cooked skin to a doughly mass and removing more fat and oil, forming the mass into a compact body, reducin the body into small compact pieces, and cooking the pieces in hot fat until they become expanded, porous and crisp, and then salting and cooling the resultant product.

4. The method of producing an edible hog skin product consisting in cooking sheet skin stripped from bacon slabs in steam under pressure until the skin becomes soft and substantially free of fat and oil, grindin the cooked skin to a doughly mass and removing more fat and oil, forming the mass into a compact body, reducing the body into small compact pieces, and baking the pieces until they become expanded, porous and crisp, and then salting and cooling the resultant product.

5. The method which consists in grinding bacon rind which has been steam cooked until the rind has become soft and substantially free of fat and oil forming the mass into a compact body, reducing the body into small pieces, and cooking the pieces until they expand into crisp porous bodies.

6. The method which consists in grinding bacon rind which has been steam cooked until the rind has become soft and substantially free of fat and oil forming the mass into a compact body, reducing the body into small pieces, and baking the pieces until they expand into crisp porous bodies.

GEORGE A. DARROW.

REFERENCES CITED The following references are of record in the file of this patent:

UNITED STATES PATENTS Number Name Date 2,179,616 Darrow Nov. 14, 1939 2,440,168 Cross Apr. 20. 1948 

1. THE METHOD OF PRODUCING AN EDIBLE HOG SKIN PRODUCT CONSISTING IN COOKING THE SHEET SKIN AS STRIPPED FROM SLABS OF BACON IN STEAM UNDER PRESSURE UNTIL THE SKIN IS SOFT AND SUBSTANTIALLY FREE OF FAT AND OIL, REDUCING THE COOKED SHEET INTO A DOUGHY MASS, FORMING THE MASS INTO PIECES OF SUBSTANTIALLY UNIFORM SIZE AND SHAPE COOKING THE PIECES UNTIL THEY BECOME PUFFED, THEN SALTING AND COOLING THE PRODUCT. 